Delicious Recipes from Lowcountry

What’s Cookin’? Pumpkin Spice & Everything Nice

The day after Halloween, our family of seven would scrape out the fibrous strands of our pumpkins to reveal the bright orange flesh, cutting it into pieces and roasting in the oven — along with the seeds — to make the most delicious pumpkin soup. These days, pumpkin soup goes well beyond the traditional dollop of cream and pinch of nutmeg and can act as a host for so many diverse flavors, both savory and sweet. While it often takes a starring role on the table in the form of pies and bread, pumpkin also marries well with spicy ingredients without losing its distinct taste. For even more proof of its versatility, look no further than “It’s the Great Pumpkin, Charlie Brown” — the movie’s humorous wit and innocence have stood the test of time and are adored by pumpkin lovers of all ages.

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Healthy Halloween Candy Recipes

Every Halloween I cringe not because of the ghoulish costumes and decorations but because of the amount of sugar my children load up on at school and trick or treating. Sugar consumption is related to an array of health concerns like digestive problems, cavities and mood swings. In an effort to be holistic but not a fun vampire that sucks the life out of the holiday, try these healthy candy recipes:

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Oven-Roasted Pulled Pork

pulledpork

Recipe by Carrie Hirsch

This pulled pork is great in BBQ Roll-ups (recibe below). You’ll also have some extra on hand to make more roll-ups the next day or to make a few tasty pulled pork sliders.

1 6- to 7-pound pork butt, boneless
2 tablespoons cayenne pepper
2 tablespoons sweet smoked paprika
2 tablespoons Dijon-style mustard
3 cloves of garlic, coarsely chopped
3 tablespoons dark brown sugar
3 tablespoons coarse salt

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BBQ ROLL-UPS

BBQ Roll Ups

Recipe by East Coast Smoke BBQ / Makes: 4 servings

BBQ Roll-Ups are an easy make-ahead dish and will be the hit of the tailgate. The first stage of the recipe is prepared at home, then it’s finished off on the grill at the tailgate party.

1 pound of pork barbeque (use cooked Oven- Roasted Pulled Pork, see next page)
8 ounces softened cream cheese
1 bunch fresh cilantro, tough stems removed and leaves finely chopped 
1 cup corn kernels, drained 
Sriracha to taste 
1 cup barbecue sauce 
4 medium flour tortillas

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FROZEN DRINKS Worth the brain freeze

frozendr

Beating the summer heat requires nothing more than a blender, ice, and fruit — and, if you’re looking to kick things up, a little bit of alcohol. And good frozen drinks start with good ingredients, so here are a few suggestions to help make sure what goes into your blender is the best it can be:

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Warm Grain Bowl with Wild Salmon, Almonds & Salsa Verde

Total time: 20-25 minutes
Servings: 8

  • 8 wild salmon fillets (3 ounces each)
  • Sea salt, to taste
  • Fresh pepper, to taste
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 cup asparagus, cut into 2-inch pieces
  • 1/2 cup shitake mushroom caps, sliced
  • 1 package quinoa & wild rice mix (can substitute just quinoa or just rice)
  • 1/4 cup slivered almonds

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Lowcountry boil is a local favorite

Lowcountry boil goes by several other names, like Frogmore stew or Beaufort boil. But no matter what it’s called, it’s a local favorite made of four readily available ingredients: shrimp, sausage, corn and potatoes. Add a sprinkling of seasoning and you’re set. It’s not a dainty dish, but it appears everywhere — at food festivals, church fundraisers, family reunions and black-tie weddings. Often, it is served on newspaper and eaten by hand with cocktail sauce and melted butter for dipping, plus hot sauce for those who crave more heat. This version of a Lowcountry boil makes it a manageable meal on a smaller scale and alters the presentation just a bit. 

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Delicious Recipes from Lowcountry

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